Tan Tan Ramen

Name: Tan Tan Ramen
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Ingredients: 8 ounces ground pork; 2 teaspoons grated ginger or ginger paste; 2 tablespoons spicy bean paste; 4 cups chicken stock; 2 tablespoons tahini; 2 tablespoons soy sauce; 1 tablespoon chili oil; 2 teaspoons coconut sugar; 2 tablespoons mirin; 1 tablespoon rice vinegar; 2 teaspoons dashi powder; 2 cups oat milk (substitute soy or cashew milk); 8 ounces ramen noodles (cooked to package instructions); Scallions (for serving); Ramen eggs (optional); Sesame seeds (for garnish)

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You’ll love this spicy Tan Tan Ramen with a creamy sesame broth, seasoned ground pork and ramen noodles. It’s ready in just 30 minutes and can easily be made ahead for quick weeknight dinners!

You guys, this spicy Japanese ramen recipe is my latest obsession! The pork is spicy, the noodles are chewy and the broth is perfectly creamy from the oat milk and tahini.

Side view of a bowl of ramen with chopsticks inserted into it.

To be honest, I’m obsessed with all the ramen recipes I’ve shared with you guys! They all offer something different but are equally delicious.

This shio ramen and shoyu ramen includes perfectly seasoned bamboo shoots and this spicy Korean ramen is made with melt-in-your-mouth pork belly. And, let’s not forget this birria ramen with its rich and smoky broth, tender beef and Mexican spices!

And is you want something a little lighter, this vegetarian ramen is so incredible and for an extra rich ramen, try this duck ramen!

Check out the tan tan ramen story!

What is tan tan ramen?

Tan Tan Ramen (or Tantanmen) is a spicy Japanese ramen that’s inspired by Dan Dan Noodles, which is a Chinese Sichuan dish. They’re usually both made with sesame paste, ground pork and noodles, but tan tan ramen is more of a soup than a noodle dish.

Overhead view of tan tan ramen in a bowl with chopsticks inserted into it.

Why this recipe works

While it’s spicy from the spicy bean paste and chili oil, the heat of the broth is tamed a bit by the addition of oat milk and tahini.
The ground pork and broth come together quickly, so you can have this ramen ready in just 30 minutes!
The broth is more flavorful the next day, so this ramen is perfect to make ahead. Just cook the pork and broth in advance, and prepare the noodles when you’re ready to eat!

Ingredients

For a full list of ingredients and quantities, check out the recipe card at the end of this post.

You’ll need 8 ounces of ground pork for this recipe. In a pinch, you can also substitute ground beef, chicken or turkey.

The pork is cooked with ginger before the other ingredients are added. If you can’t find fresh ginger for grating, you can use ginger paste.

The base of the ramen broth includes 4 cups of chicken stock. You can use store-bought or homemade like this crockpot chicken broth. I prefer low sodium options so I can control the amount of salt added to the ramen. You can also substitute pork broth.

For a spicy kick to the pork, the recipe includes 2 tablespoons of spicy bean paste. This is a fermented bean paste usually made from soybeans, broad beans and red chili peppers. It can also be called Doubanjiang.

One tablespoon of chili oil also helps add a little heat to the broth.

While some tan tan ramen recipes call for sesame paste (which is made from toasted sesame seeds), we’re using tahini in this recipe (which is made from untoasted sesame seeds). Tahini adds a creamy texture and a slightly nutty flavor to this ramen.

The broth also includes 2 tablespoons of mirin, which is a sweet Japanese rice wine. If you can’t find any, you can substitute dry sherry.

For additional seasoning, 2 teaspoons of dashi are added to the broth. This is a Japanese soup stock that is usually made from dried kelp, bonito flakes, and/or anchovies.

To tame the spiciness and add creaminess to the broth, you’ll need 2 cups of oat milk. You can substitute soy or cashew milk, just make sure the milk you use is unsweetened.

For the ramen noodles, I used 8 ounces of dried ramen noodles (cooked to package instructions) but you can also use fresh ramen noodles, if you prefer.

Step by step instructions

Cook the pork in a skillet with the ginger, breaking it up into small pieces while cooking.

Ground pork cooking in a skillet on the stovetop.

When just a little pink remains, add the spicy bean paste and cook through. Remove from heat and set aside.

Combine the remaining ingredients (except oat milk, noodles and garnishes) and bring to a simmer. Simmer for 10 minutes.

Stir in the oat milk, being careful not to boil so it doesn't curdle.

Remove from heat and serve over noodles with ground pork, chopped scallions and ramen eggs (optional).

Experts tips

You can substitute brown sugar or palm sugar for coconut sugar.
For a slightly different flavor, try replacing the tahini with peanut butter.
If you don’t have ground pork, you can use ground beef, chicken or turkey.
If you have leftovers, store the noodles separately. If you store them in the broth, they will soak up the broth and get mushy.
Use unflavored and unsweetened milk in the broth. While I used oat milk, you can also use soy, cashew or almond milk.
Be careful not to let the broth come to a boil as the milk in the broth may curdle.
To control the saltiness of your ramen, I suggest using homemade or low sodium chicken broth. You can also use pork broth.
You can adjust the spice level of the broth by using more or less chili oil and bean paste.

Ramen in a speckled white bowl on a grey cloth.

Common questions

Is tan tan ramen spicy?

Yes, the spicy bean paste and chili oil make this ramen moderately spicy. You can adjust the spicy level, however, by using more or less chili oil or bean paste. The oat milk in the broth also tames some of the heat so you can always add a little more milk to help minimize the spice.

Can you make this ramen in advance?

Yes, you can cook the ground pork and broth according to the recipe and store them separately in the fridge for up to 3 days. When ready to enjoy, cook your noodles and reheat the ground pork and broth to serve over the noodles.

Can you freeze ramen?

You can cook the pork in advance and freeze it, but I don’t recommend freezing the broth. The oat milk in the broth may cause the broth to separate once it defrosts. I also don’t recommend freezing cooked noodles as they may get mushy once defrosted and reheated.

What type of ramen noodles are best for this recipe?

I normally use dried ramen noodles, but fresh noodles will also work. You can even use the small packages of noodles (the cheap ones from the grocery store) and just discard the seasoning package.

How do you serve tan tan ramen?

We love this tan tan ramen topped with chopped scallions and sesame seeds. You can also add marinated ramen eggs or sous vide soft boiled eggs. For extra heat, you can also drizzle on a little more chili oil.